Canned Raspberry Syrup Recipe

Ingredients:

Steps:

• Rinse and drain the raspberries. In a large mixing bowl, combine the raspberries, lemon juice, water, and sugar.
• Let the bowl sit at room temperature for at least two hours.
• Set six canning bands (some call them rings) aside, near where you will be filling the jars.
• Place the six glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high.
• Place six jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low.
• Scrape the raspberry mixture into a large stockpot or skillet and begin heating over medium-high heat.
• Bring to a boil, stirring constantly, and boil for six minutes.
• To separate the seeds from the liquid syrup with no mess, have the fine-mesh sieve placed over a medium saucepan. Pour the hot syrup into the sieve. Press the seeds with a wooden spoon and move them around to make sure the holes in the mesh are not blocked. The liquid will drain into the saucepan.
• Let the syrup continue dripping into the saucepan while you get the hot jars in place. When the dripping has stopped, set the mushy seed mixture aside.
• Using tongs, if you have them, lift hot jars out of hot water. Put the saucepan of hot syrup on a cutting board or trivet and place it next to the jars.
• Ladle hot syrup into jars, leaving 1/4 inch headspace. Once all jars are filled, wipe jar rims. Place lids on jars and place bands on jars. Adjust until they are fingertip tight.
• Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch. Bring the water to a boil and process the jars for 15 minutes, adjusting for altitude.
• When processing is done, remove the jars (again using a jar-lifter, if you have one) and place them on a towel to absorb the drips and to cool.